3 large red bell peppers

Olive oil

Sea salt

2 Tbsp olive oil

½ cup / 1 medium red onion, finely diced

½ cup / 2 stalks celery, thinly sliced

3 cloves garlic, sliced

1 cup fresh tomatoes, diced

1 cup fresh or frozen corn

1 cup black beans, drained and rinsed

1 x 400g Denny Creamy Mushroom Cook-In Sauce

1 cup cooked chicken, shredded

1 cup cooked wild & brown rice

¼ cup fresh parsley, chopped

Lime wedges, to serve

Chopped parsley, to serve


- Preheat oven to 180˚C.

- Slice peppers in half and clean out the seeds and white membranes. Place on a baking tray and drizzle with a little olive oil and sprinkle with salt. Bake for 15 minutes until beginning to soften. Set aside.

- While the peppers are baking make the filling.

- Heat olive oil in a large pan / Dutch oven. Add the onion, celery and garlic. Cook until just tender and fragrant. Add the fresh tomatoes, corn and beans.

- Cook until the veggies are heated through and the tomatoes begin to soften.

- Add the Denny Creamy Mushroom Cook-In Sauce. Cook for 2 minutes. Switch off the heat.

- Add the chicken, rice and parsley. Mix well.

- Spoon the filling into the peppers. Pack them really well with plenty of filling.

- Return the peppers to the oven for another 15 minutes until tender and fully cooked through.

- Serve the peppers with a crisp green side salad. Sprinkle with parsley and squeeze over some fresh lime juice.

Serves 6 as a starter or 3 as a main

Prep time: 15 minutes

Cook time: 30 minutes

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